These are a great way to make mac and cheese portable. We go to a weekly “finger foods potluck” and these were my comfort food contribution last week.
3 cups crushed Ritz crackers
8 Tbsp. melted butter
1 cup grated cheddar
Combine these and press into 18 greased muffin tins.
Mac and Cheese:
250 grams dried macaroni (boil this until cooked as per the directions on the package)
1 cup cheddar cheese (reserve a small amount to sprinkle over the top)
500 g Boursin Garlic and Herb cheese
2 Tbsp. butter
1/2 cup milk
1/3 cup sour cream
pepper to taste
Add the butter and cheeses, stirring them into the warm, cooked noodles. In a bowl, beat the eggs and add the milk, sour cream and pepper. Add this to the noodle mixture and stir until smooth.
Add this mixture to the crusts in the muffin tins. Sprinkle with the reserved cheddar and bake at 350 degrees F for 20 minutes. Let them cool for 10 minutes before removing them from the pans, or they will fall apart. The one in the photo below was removed too soon, but I wanted a photo before we left home!